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Country Kitchen
February 1, 2009 Previous Recipe
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GANNIEíS CHICKEN CASSEROLE
TANGY BROCCOLI SALAD
MOTHERíS CHOCOLATE PIE
CRANBERRY ORANGE RELISH
HOT CHICKEN SALAD
APPLE ENCHILADAS
IMPOSSIBLE BUTTERMILK PIE
MOTHERíS SOUR CREAM POUND CAKE
LOW-CARB EGG CUSTARD
MAMA BUGGíS TEA CAKES
CHICKEN & WILD RICE SOUP
CHICKEN & WILD RICE SOUP

4 large boneless chicken breasts
1 1/2 cups chopped carrot
1 1/2 cups sliced fresh mushrooms
3/4 cup (1 1/2 sticks) butter, divided
2 (6-ounce) boxes wild rice mix
1/2 cup flour
1 quart heavy whipping cream

Boil chicken in enough water to cover. Remove chicken, reserving broth. When cool enough to handle, chop chicken into bite-sized pieces.
In a skillet, saute carrot and mushroom in 1/2 cup of melted butter. Add vegetables, chopped chicken and rice mixes to reserved broth.
Meanwhile, melt remaining butter in a heavy sauce pan. Add flour to butter and combine. Add cream and simmer until thickened. Add white sauce to rice and chicken mixture just before serving.





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